Asian Fish Triangles with Sweet Chilli Sauce

Preparation/cooking time: ca. 40m + Bake: ca. 15m

For 4 people

Nutritional Information

Contains 322 Kcal, 20g Protein, 36g Carbohydrates, 8g Fat


  • a little peanut oil
  • 100 g carrots, cut into thin strips
  • 200 g mini mange-tout, cut across in half and then lengthways into thin strips
  • 100 g bean sprouts
  • 0.5 tsp. salt
  • 1 clove of garlic, pressed
  • 2 cm ginger, finely grated
  • 0.5 red chilli, insides removed, finely chopped
  • 2 tbsp. dark soy sauce
  • 2 tbsp. white wine vinegar
  • 3 Pangasius fillets (approx. 400 g), cut across into 4 pieces
  • 1 bag strudel dough (120 g)
  • 2 tbsp. ground raw sugar
  • 4 tbsp. ketchup

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  • Heat the oil in a wok or a wide-bottomed frying pan. Stir fry the sugar snaps and remaining ingredients with the garlic for approx. 5 mins., season with salt. Stir in the ginger, chilli and vinegar, allow to cool in a bowl. Drizzle the soy sauce over the fish pieces. Carefully unfold the pastry sheets. Cut 1 sheet of pastry into 3 strips. Place 2 tbsp of filling on the bottom end of one strip and top with 1 fish piece. Lie the corner of the sheet on top and fold upwards. Alternately fold the triangle outwards then upwards. Continue until all the dough strips have been used up. Place the triangle on an oven tray lined with baking paper, coat with a little oil. Shape the other 11 triangles the same way.
  • Bake for approx. 15 mins. in the centre of an oven preheated to 180°C.
  • Combine the ketchup with the remaining ingredients, mix well. Serve with the fish triangles.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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